Optimised yield

Smooth cream cheese – made with all of the milk

Smooth cream cheese – made with all of the milk

Traditional methods of producing cream cheese are known for their wastefulness and need for specialised equipment. Now, at last, there is an alternative way to produce appealing cream cheese – with 100% yield from the milk and on a standard yoghurt line.

Read how high-yield processing with Nutrilac® whey proteins can solve the cream cheese challenge in our white paper. Available for download here: